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Preparation time: 20 minutes
Bake time: 1 hour 15 minutes
Servings: 15


  1. The cooking time on this cake can vary! This recipe took about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).
  2. To ensure a soft moist result:
  3. Ensure your ingredients are at room temperature (eggs and butter)
  4. You need the acidity from the lemon juice (& milk) mixture. Subbing in just milk or cream won’t work. (You can use buttermilk in its place if needed).
  5. When mixing your butter, sugar, eggs and vanilla, beat the mixture until VERY fluffy, almost the consistency of a fluffy buttercream frosting. This should take about 5 minutes.
  6. When adding the flour mixture you want to mix until just combined. Over-mixing will cause a dense chewy result.



  • 1 1/3 Cup mashed ripened bananas (overripe the best)
  • 2 1/2 Tbs lemon juice , divided
  • 1 1/2 Cups milk
  • 3 Cups flour
  • 1/2 Tbs baking soda
  • 1/4 Tsp salt …

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Chocolate Lasagna